| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Cooking liv, Import |
1 |
Servings |
INGREDIENTS
| 2 |
c |
Shredded carrots |
| 2 |
c |
Shredded parsnips or carrots |
| 1 |
c |
Frozen corn kernels |
| 2 |
tb |
Firmly packed light brown sugar |
| 2 |
|
Cloves garlic; minced |
| 2 |
ts |
Paprika |
| 1 |
ts |
Dry mustard |
| 1/2 |
ts |
Ground ginger |
| 1/4 |
ts |
Cayenne pepper |
| 1 |
ts |
Salt |
| 2 |
tb |
Rice vinegar |
| 3/4 |
c |
Apple juice |
| 1 |
tb |
Ketchup |
| 1 |
tb |
Olive oil |
| 1 1/2 |
lb |
Bone-in chicken breasts; with skin |
| 2 |
|
Scallions; slivered |
| 2 |
tb |
Chopped pecans |
INSTRUCTIONS
In a large pot of boiling water, cook the carrots, parsnips, and corn until
the carrots are crisp-tender, about 5 minutes. Drain well.
Meanwhile, in a small bowl, combine the brown sugar, garlic, paprika,
mustard, ginger, cayenne, and 1/4 teaspoon of the salt. In a large bowl,
combine 1 1/2 tablespoons of the brown sugar mixture, the vinegar, apple
juice, ketchup, oil, and the remaining 3/4 teaspoon salt. Set the dressing
aside.
Preheat the grill. Using your fingers, gently separate the skin from the
chicken meat, leaving one side attached. Sprinkle the remaining brown sugar
mixture over the chicken flesh and replace the skin. Place the chicken on
the grill, skin-side up. Cover and grill at medium, or 6 inches from the
heat, turning the chicken every 6 minutes, for 18 minutes, or until the
chicken is cooked through. When the chicken is cool enough to handle,
remove and discard the skin and shred the meat with your fingers.
Add the shredded chicken to the bowl of dressing along with the carrots,
parsnips, corn, and scallions, tossing to combine. Divide among 4 plates,
sprinkle the pecans over, and serve warm or at room temperature.
Yield: 4 servings
Recipe by: Cooking Live Show #CL8938
Posted to MC-Recipe Digest V1 #781 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 15, 1997
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